8 February, 2020
CABBAGE PEAS kNOL-kHOL/YELEKOSU BATANI GEDDEKOSU PUDI HAKIDA PALYA
long ago I have posted a very simple, one of the beginners recipe called Cabbage Peas stir fry/Palya/subji (video) , which uses the basic tempering to prepare the palya, and also dried peas is used normally to make this palya. But today I’m here to share one more kind of Palya/subji, which is made using cabbage, fresh peas and knol khol by flavoring it with the home made Palyada pudi/subji masala powder.
I have also made a video of this recipe. This is one of the winter special side dish to go with roti, phulka, chapati, rotti and rice as well. This is one of my favorite Palya, which I make very often during winter season.
The specialty of this palya is we use the fresh vegetables available during winter. And most importantly a good amount of raw turmeric is used in this subji/palya, which makes difference in the taste and appearance of the subji/Palya as well
Ingredients : measuring cup used – 250 ml, servings 3 to 4
- Fresh peas – 1 cup
- Cabbage – 1 cup
- Knolkhol (grated) – 1 cup
- Water – 1/2 cup
- Oil – 1 tbsp
- Mustard seeds – 1/2 tsp
- Curry leaves – few
- Salt – 1 tsp
- Palyada pudi/subji/curry masala powder – 1&1/4 tbsp
- Red chili powder (mildly hot) – 1 tsp
- Raw turmeric (paste/grated) – 2 tbsp or 1/2 tsp powder
- Raw cane sugar/jaggery – 1 tsp
- Grated fresh coconut – 1 cup
- Coriander leaves – 2 tbsp
PROCEDURE :
- Cook grated knolkhol in half cup of water on low heat
- Mean while heat oil in the pan/kadai, put mustard seeds, curry leaves, chopped cabbage and peas, stir well on high heat for few minutes, lower the heat, cover and let it cook
- Now remove the cover and add in the cooked knolkhol (along with its stock if any) and salt, stir well while combining
- Make some space in the centre of the pan/kadai, put raw turmeric, Palyada pudi/subji/curry masala powder, red chili powder and raw cane sugar, combine everything well on high heat while stirring continuously
- Now put grated fresh coconut, mix again, turn off the heat and sprinkle coriander leaves
- Serve hot with Phulka/chapati/poori etc
